This casserole is proof that comfort food doesn’t have to be heavy. Tender shrimp and sweet, softened leeks bake together in a smooth cream sauce with fresh parsley, creating a dish that’s rich but still feels light. It comes together with just a handful of ingredients, making it an easy, elegant option for a weeknight dinner.
Why You’ll Love This Recipe
- Simple ingredients, refined result. Just a few components come together into something that feels special.
- Sweet leeks add depth. Their mild, sweet flavor pairs beautifully with the shrimp and cream.
- Ready in 35 minutes. A comforting dinner that doesn’t take all evening.
- Naturally elegant. Baked in individual ramekins, this dish looks as good as it tastes.
Ingredients
- 400 g peeled cooked shrimp
- 2 medium leeks, thinly sliced
- 1 shallot, finely chopped
- 200 ml thick cream
- 2 tbsp fresh flat-leaf parsley, chopped
How to Make Shrimp and Leek Casserole with Creamy Sauce
1. Prepare the leeks. Preheat the oven to 375°F. Rinse the sliced leeks thoroughly and drain well.
2. Soften the vegetables. Place the leeks and shallot in a skillet over medium heat. Cook gently for 6 to 8 minutes, stirring often, until softened.
3. Add the cream. Pour the thick cream into the skillet. Stir in half of the chopped parsley and simmer gently for 2 minutes.
4. Add the shrimp. Fold the shrimp into the creamy leek mixture. Cook for 1 minute, just until evenly coated.
5. Fill the casserole dishes. Divide the creamy shrimp mixture among small ramekins or transfer it to one lightly greased casserole dish.
6. Bake until bubbling. Bake for 12 to 15 minutes, until the shrimp casserole is hot and the creamy sauce is bubbling around the edges.
7. Garnish and serve. Sprinkle with the remaining parsley and serve warm.
Tips for the Best Shrimp and Leek Casserole
- Rinse the leeks thoroughly. Leeks can hold onto grit between their layers, so a good rinse ensures a clean, grit-free dish.
- Cook the leeks low and slow. Gently softening them over medium heat brings out their natural sweetness without browning.
- Use pre-cooked shrimp for a quick finish. Since the shrimp only needs a minute in the skillet and a short bake, starting with cooked shrimp keeps the texture tender.
- Watch the bake time closely. Since the shrimp is already cooked, you’re really just heating everything through and letting the sauce bubble, so don’t overbake.
What to Serve with Shrimp and Leek Casserole
Crusty bread is perfect for soaking up the creamy sauce, and a simple green salad on the side keeps the meal balanced and fresh.
Frequently Asked Questions
Can I use raw shrimp instead of cooked?
Yes, just cook the shrimp fully in the skillet before folding it into the leek mixture, then reduce the baking time slightly since it’s already cooked through.
Can I substitute the leeks?
Yes, thinly sliced onions can work in a pinch, though leeks offer a milder, sweeter flavor that pairs especially well with the shrimp and cream.
Can I make this ahead of time?
Yes, you can prepare the filling ahead and refrigerate, then bake fresh when ready to serve, adding a few extra minutes if going in cold.
Shrimp and Leek Casserole with Creamy Sauce
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Rinse the sliced leeks thoroughly and drain well.
- Place the leeks and shallot in a skillet over medium heat. Cook gently for 6 to 8 minutes, stirring often, until softened.
- Pour the thick cream into the skillet. Stir in half of the chopped parsley and simmer gently for 2 minutes.
- Fold the shrimp into the creamy leek mixture. Cook for 1 minute, just until evenly coated.
- Divide the creamy shrimp mixture among small ramekins or transfer it to one lightly greased casserole dish.
- Bake for 12 to 15 minutes, until the shrimp casserole is hot and the creamy sauce is bubbling around the edges.
- Sprinkle with the remaining parsley and serve warm.
